Hai Friends..As promised yesterday I am delivering you the recipe which I waited so long to post. This is a recipe which is requested by one of my viewers. I actually thought of posting it before itself , but something made me to wait for this special day to post this wonderful recipe..I almost waited for a month to post this :D…

The taste of this depends in the caramel which you make..If you cook the caramel for a long time then this custard will turn bitter..So make the caramel carefully..I have given step by step pictures for you to understand clearly..I know you will surely try this today itself since it is so special..The time when you take the first bite is the melting moment of your heart..It was that good..

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It came out very smooth..Could you also pls mention the notes on how much time to bake and at what temperature..It really helps..As we often get confused to know whether they are baked completely or not..

I have hesitated on making this type of dish, thinking it would be very difficult. However, it looks like you sailed right through with great success. Delicious and stunning creation! Happy Valentine's Day!

It seems, I'm the first one to make a comment. It's a delicious dessert. Here in Spain it's called "natillas", so that if you see a recipe with this name, you'll can see other types of recipes that are also yummmy, yummy.This is a link of my family recipe and it is in another blog which I don't use at the moment. As you can see, tha name is "sopà" because in the city where I was born we speak another language apart from Spanish.http://www.thermofan.net/article-sopa-71498189.htmlHave good dreams!

i tried today to do it, when it came out of oven it was ok(i mean it was stiff) except some liquid over it, when i kept it cool still the liquid didnt stiff and now at fridge 2hrs but didnt stiff and i think even i wait more will not stiff

@najlanailaja…Putting the custard in the fridge wont make it too stiff..It will be like a soft jelly with a jiggly in it…Press it on the top if it looks like a jelly..They you can bravely invert it…Because caramel custard won't get that stiff like you are expecting. Putting in the fridge makes it to come out properly from the mould…Try it and let me know the results..

I tried this recipe today and it came out wonderful.. and but I added 80 grams of sugar instead of 50 and lessend the milk to 2 cups and added a pinch of nutmeg! And it was yummilicious! Thank you for the recipe..! 🙂

@Sirisha Duvvuru Bake it at 170 degree C for 45 mins. When you take it out it will still jiggly but when u touch the top it will look a little set. Now allow it to cool down then put in fridge for 3 to 4 hours. Now you can invert it and enjoy.

Hai aarthi,Love your blog.. And hats off to your patience and passion for cooking.. ����I tried the recipe and it tasted great but while i inverted the pan, it came out broken.. Is it because I made it in a square pan? Am planning to make it for a party and can I use a 13 in * 9 in pan for this recipe?

Hii there.. I made this and it was yumm!! Just like how my mom makes it..:) The only thing was my pudding was all one color…i added condensed milk instead of sugar.. Could that be the reason? Ur pudding has a lighter color inside thats what i meant…i like that:)